day 23: scrambled eggs with ricotta + green onions

Scrambled eggs … pretty basic right? Allow me to share a few discoveries about the ever-so-simple scrambling of eggs … The first being, that if you’re done scrambling in less than 15 minutes, you’re not making them right. I know, it’s a harsh reality and I just learned this myself. It takes some getting used to and a bit of practice. But, I’m happy to assist.

Amazingly fluffy and delicious eggs are cooked on medium-low heat, with a generous amount of butter or olive oil, and they’re not whipped up with a table fork in the pan. Just remember that when you’re whipping up your next batch.

Everyday scramble with ricotta & scallions

What you’ll need:

3 eggs (I used 2 egg whites and 1 with yolk)

3 green onions, green tops only, finely chopped

1 tbsp of unsalted butter

2 generous spoonfuls of ricotta cheese (I used part-skim)

crusty bread of your choice (for toast of course)

kosher salt & freshly ground pepper

What you’ll do:

Heat skillet to medium-low heat and allow half of the butter to melt

Whip eggs, add a pinch of kosher salt and green onions

Add eggs to skillet and allow to set a bit on one side, add the remaining butter